Start by thawing the puff pastry sheets according to the package instructions, typically leaving them at room temperature for about 30 minutes. Once thawed, gently roll out the pastries on a lightly floured surface to prevent sticking.

In a medium bowl, combine the chopped spinach, well-drained artichokes, softened cream cheese, mayonnaise, grated Parmesan cheese, minced garlic, salt, pepper, and optional red pepper flakes. Mix until smooth and creamy.

Cut the rolled-out puff pastry in half lengthwise, spreading an even layer of the spinach and artichoke filling over one half. Place the other half on top, press to seal, and slice into strips about 1 inch wide. Twist each strip into a swirl.

Preheat your oven to 400°F (205°C) and arrange the swirls on a parchment-lined baking sheet, brushing the tops with an egg wash. Bake for 25 minutes until puffed and golden brown.

Remove from oven and let cool for about 5 minutes before serving warm, either on their own or with dipping sauces.